The interview wasn’t really lost; the notes have been on a chair in my office for over a year, I was just hesitant to write the second part of my story. Let me preface that Chef Sara Moulton is as accessible as she appears on air, what you see is what you get; no pretense, charming, friendly and caring – time for everyone. Back at the end of October, 2009, I had arranged to go to New York to meet with Chef Moulton for lunch and an interview – she was most gracious. What we hadn’t planned for was the shutting down of Gourmet Magazine a couple days prior which became the central theme to our lunch.
Sara was candid about what led to the shutting down of Gourmet Magazine. My story was as candid as Sara. My common sense was over taken by my excitement of the exclusive interview with one of my culinary idols about this culinary news event. The story ended up being rewritten and everyone approved but I felt embarrassed by my initial piece and just couldn’t move forward with the rest of my Sara Moulton interview post.
Sara Moulton’s Everyday Family Dinners
As Sara and I dined at Cookshop that late October day she talked about her forthcoming cookbook, Sara Moulton's Everyday Family Dinnerswhich is currently nominated for a prestigious IACP (International Association of Culinary Professionals) award in the Children, Youth and Family category. Sara was discussing about how in the book that the mise en place (everything in its place-prep for cooking) was not all done prior to starting the cooking – so as onions might need to caramelize, you could then chop the mushrooms. You will save time in the kitchen-why wait the 5 to 10 minutes for the onions to turn gold when you can be getting other items in the recipe ready. It is using your cooking time wisely. She had advised that Sara Moulton’s Everyday Family Dinners recipes were tested in a home kitchen, just as the readers would do in their own kitchen - no fancy test kitchen. (Watch Sara’s video and hear her tell it in her own words.)
Questions and Answers
Q: If you had your druthers Sara what would you like to do?
Sara: I would love to do more television. Help people eat healthier.
Q: What is the worst thing you have ever eaten?
Sara: Soy hot dog
Q: What is the worst thing you have ever made?
Sara: Roast beef hash. I’m still working on it.
Q: Your biggest culinary disaster?
Sara: I used to work at a classic French restaurant in New York called La Tuile. The owner was friends with James Beard. I was given the line the night James Beard was there and I was nervous. I prepared three racks of lambs that were all too well done for James. The owner gave a complimentary dish to James Beard while I eventually prepared a properly cooked rack of lamb.
Get more Sara Moulton
Sara is the food editor for Good Morning America so you can see her on television regularly or see her live, in person – check her recently posted touring calendar for May. Follow Sara on her website www.saramoulton.com and on Facebook.
~ ~ ~ ~
FOR YOUR CONVENIENCE: Have the National Food Examiner’s post delivered directly to your e-mail inbox by simply clicking on the SUBSCRIBE button at the top or bottom of this post. Follow me on Twitter @daracooks
Comments